|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Casserole Of Chicken, Peppers and Olives |
|
Serves: 4 Print this Recipe1 chicken 2 1/2 to 3 pound, cut into serving pieces Salt and pepper 1/4 cup olive oil 2 onions large cut in strips 1 teaspoon garlic finely chopped 3 green bell peppers small, seeded and cut in 1/4 inch strips 1/2 cup ham finely chopped (optional) 6 tomatoes medium sized, peeled, seeded and chopped 6 olives large pitted (black), cut in half 6 green olives large pitted, cut in half Dry chicken with paper towels, then sprinkle generously with salt and a few grindings of pepper. Brown chicken in a large skillet in hot olive oil (skin sidedown first, then turn). As the pieces become brown remove from skillet and set aside. Add onions, garlic, green peppers and ham to the skillet and cook until vegetables are soft but not brown. Add tomatoes and cook until liquid evaporates and the mixture is thick. Return chicken to skillet. Cover and simmer for 30 minutes or until chicken is tender. Add olives. Transfer to a heated bowl and serve at once. Casserole Of Chicken, Peppers and Olives comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cheese Enchiladas Chicken Enchiladas Macaroni And Meat Casserole (Pastitsio) Cassoulet Steak And Kidney Pie Fillets Of Sole With Wine Sauce Ravioli Casserole Eggplant Casserole Old Fashioned Chicken Pot Pie Beef And Beer Hungarian Goulash Hungarian Spaetzles Pork With Sauerkraut Casserole Of Chicken, Peppers and Olives Cod With Potatoes, Onions And Olives Irish Lamb Stew |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
